Warm Bagna Cauda Dressing

Name: Warm Bagna Cauda Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 5 Tbsp (70 g) Butter; 1/2 cup EVOO (120 ml) Olive Oil; 1–1 1/2 Tbsp minced (18 g) Anchovy; 1 Tbsp minced (10 g) Garlic; 1 tsp (1 g) Thyme; 1/4 cup (60 ml) Lemon Juice; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.

DRESSING · WINTER VEGETABLE SALAD & ROASTED ROOTS

In the published recipe, this is the dressing for winter vegetable salad.

Goin's warm bagna cauda dressing for winter vegetables.

On the jar

WARM CAUDA

Method: stove
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Olive Oil 120 mlLemon Juice 60 ml

Ingredients

Butter5 Tbsp (70 g)
Olive Oil1/2 cup EVOO (120 ml)
Anchovy1–1 1/2 Tbsp minced (18 g)
Garlic1 Tbsp minced (10 g)
Thyme1 tsp (1 g)
Lemon Juice1/4 cup (60 ml)
Saltto taste
Pepperto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Warm Bagna Cauda Dressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 6 national awards

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Food & Wine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Suzanne Goin / Food & Wine (published as “Warm Bagna Cauda Dressing”). Full citation lives in Provenance.

Companion jar